Neill's Flour - flour, bread mixes and recipes

Neill's Flour Recipes

Fruit Slices

Preheat oven to 200oC (400oF), Gas Mark 6.

Pastry Method:
Sift flour and salt into a mixing bowl

Rub the butter into the flour until it resembles fine crumbles

Add the beaten egg and a little chilled water to make a soft but not sticky dough. This can be done in a food processor.

Wrap in Clingfilm and chill in the fridge.

Filling Method:
Place the fruit, sugar, apples, water, cinnamon, mixed spices, lemon rind and juice into a saucepan. Bring to the boil and simmer for 5 minutes.

Blend the cornflour with a little water and add to the fruit, cook until thick then leave to cool.

Divide the pastry sheet into two even size pieces, roll each piece out to fit a swiss roll tin.

Place one pastry sheet on the swiss roll tin and spread the cooled mixture on top, cover with the second piece of pastry.

Brush with a little milk and sprinkle with sugar.

Bake until golden brown, leave to cool and cut into squares or fingers.